Super Human Stuffed Eggplant

These have trailed off lately because of the cold front sweeping down from Canada and vicious fighting within Norwegian politics and my laziness.

Mostly the last one.

But now I’m back and I’m gonna show you how to make stuffed eggplant – assuming you want to skip important steps, take no safety precautions around knives and move at super speeds.

First cut up the eggplant.

Sure, you could cut it on cutting boards, or take even the most basic safety measures against losing a finger in a bloody accident.

But doesn’t it seem easier to just slice at it while holding it above the kitchen floor?

It isn’t.

Don’t fall into that trap.

Slice slice slice, slice slice slice, slice your eggplant.

In what you’ll notice is a trend in stuffed eggplant, make sure your every action is so fast it cannot be captured by the human eye.

Or camera.

If you assume that’s a mistake in the photography – rest assured, it’s just super human speed.

As always, there should be a friend standing by with an onion.

Spread a random amount of kosher salt over the exposed eggplant innards.

Yum.

Encouragement of onion friend can range from gentle prodding to cattle prodding.

The choice is yours.

Basil plucking isn’t a pretty job.

But somebody’s gotta do it.

The purpose of spreading salt on the eggplant is to draw the water out, water which will ooze out, making your eggplant look like a man who’s spent an hour at a gym or me after climbing the one flight of stairs at work.

Squeeze all the excess moisture out of the eggplant and into the sink.

Or don’t.

There was a huge debate over whether the eggplant sweat was suppose to stay or go – and as none of us know what we’re talking about, feel free to make your own judgment call.